Cauliflower And Potato Curry

Large Radish


5 tbsp oil 1 red onion diced 3 tbsp curry powder 1 tsp salt ¼ tsp cinnamon ½ cauliflower with the florets separated and the stalk finely chopped 4 medium potatoes peeled and evenly diced 2 cups water 1 19 oz/540 g jar canned whole peeled tomatoes 2 tbsp peanut butter

Select the Saute function and set the timer for 5 minutes. 1 teaspoon of salt, oil, onion, curry, and cinnamon are added. After five minutes of sautéing.

Select Cancel. Stir in the cauliflower and potatoes so that they are thoroughly coated in the onion and seasonings.

Water, tinned tomatoes, peanut butter, and one teaspoon of salt should be added. Mix thoroughly. Lock and secure the covering of the Instant Pot.

Ensure that the steam release lever is in the "Sealing" position. Pressure to Press Operate at a high pressure setting for six minutes.

Press Cancel when finished, then allow the pressure to subside naturally for ten minutes. The steam release handle should then be set to Venting. 

 Upon the complete discharge of pressure, the Instant Pot® lid should be opened. Select the Saute function and set the timer for 5 minutes. Cook in this mode with intermittent swirling. 

Verify the seasoning and make any necessary adjustments (salt and spices). At the end of the allotted time, select Cancel.